Hospitality Influencers

If you visit a restaurant and the food was great but the service, less than great, would you be in a rush to return? If the food was 'ok' but the service amazing, I am absolutely sure you would be more likely to return.

October has seen our Hospitality Thought Leaders share their thoughts on a range of topics, from career advice to restaurant marketing. Between them, our Hospitality Thought Leaders share their thoughts from across the globe and have hundreds of years of experience within the Industry between them, this month we take a look at a stand out article by Massimo Montone.

Having a good online and offline presence is more important than ever: nowadays you can engage customers directly from their sofas, work desks and anywhere else there's an internet connection.

This is an issue that can only be addressed on an individual basis.

Things may be so much different now in comparison to when I started. I began when I was 12-years-old by helping my family with their restaurant and event business in Italy. Even at that age, I had this passion for food and a genuine desire to be surrounded by people.

Often in high-end jobs we forget our “gut feelings” and bow down to management or chefs who drive the business in their direction.

Food or beverage without proper service is like having a sweet and good looking pointed nose but no Air to breath from.

Hospitality marketing is both an art and a science that is a lost art for far too many restaurant & bar operators. Unfortunately, many advertising salespeople don’t want you to know what’s really working and that’s because 9 times out of 10 it’s not advertising.

Everyone should become more sustainable, not just restaurants. This has been a “hot topic” for a while, and I am glad the media in the UK are putting a little more weight on the issue at present.

The one thing I wish I knew when I started in the restaurant industry is that you need to be confident and take action/decisions on your own.